Ingredients

• 200g red lentils, rinsed
• 1 large carrot (~150g), grated
• 1 medium zucchini (~200g), grated
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 50g whole wheat flour or oat flour
• 30g fresh parsley, finely chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 4 tbsp olive oil, divided
• Salt and black pepper to taste
• 200g plain Greek yogurt
• 15g fresh dill, chopped
• 1 tbsp lemon juice

Instructions

1. 1.In a medium pot, combine the rinsed red lentils with 500ml of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are soft and have absorbed the water. Drain any excess liquid and let them cool slightly.
2. 2.While the lentils cook, place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for firm patties.
3. 3.Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the chopped onion until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. 4.In a large bowl, combine the cooked lentils, sautéed onion and garlic, grated carrot, squeezed zucchini, chopped parsley, cumin, coriander, and flour. Season with salt and pepper. Mix thoroughly until a thick, cohesive mixture forms.
5. 5.Form the mixture into 8-10 patties, about 2cm thick. If the mixture is too sticky, wet your hands slightly.
6. 6.Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the patties in the pan (in batches if needed) and cook for 4-5 minutes per side, until golden brown and crisp.
7. 7.While the patties are cooking, prepare the dip. In a small bowl, combine the Greek yogurt, chopped dill, lemon juice, and a pinch of salt. Stir well.
8. 8.Serve the warm lentil patties immediately with the cool lemon-dill yogurt dip on the side.

Nutrition Information

Why this recipe